Classic Chicken Noodle Soup


  • 1 tbsp butter
  • 1/2 cup diced carrot
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/4 tsp fresh thyme leaves
  • 2 tbsp melted chicken fat
  • 2 quarts chicken broth
  • 4 ounces uncooked, wide egg noodles
  • 2 cups cooked, diced or shredded chicken
  • cayenne pepper, salt and pepper to taste


  1. Melt butter in a large soup pot over medium heat. Stir in carrots, onions, celery, salt and fresh thyme. Stir in chicken fat; sauté until the onions are translucent (5-6 minutes).
  2. Stir in broth and bring to a boil
  3. Stir in egg noodles and cook until tender, about 5 minutes
  4. Stir in cooked chicken and simmer until heated through. Season with cayenne pepper, salt and black pepper to taste